Thai-Inspired Coconut Curry Beef Stir Fry

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef stir-fried with bell peppers and snap peas in a fragrant coconut curry sauce, perfect for a quick and satisfying dinner. This Thai-inspired beef recipe, ready in about 30 minutes, pairs sirloin steak, thinly sliced, coconut oil, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb sirloin steak, thinly sliced
2 tbsp coconut oil
1 large red bell pepper, sliced
1 cup snap peas
1 medium yellow onion, sliced
4 garlic cloves, minced
2 tbsp red curry paste
1 cup coconut milk
1 tbsp fish sauce
1 tsp brown sugar
1/4 cup fresh basil leaves
for serving lime wedges
to serve cooked jasmine rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet or wok over medium-high heat. Add 1 lb thinly sliced sirloin steak and stir-fry for 3-4 minutes until browned but still tender. Remove beef and set aside.
Step 2: In the same skillet, add 1 medium sliced yellow onion, 4 minced garlic cloves, 1 large sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant.
Step 4: Pour 1 cup coconut milk into the skillet, add 1 tbsp fish sauce and 1 tsp brown sugar. Stir well and bring to a simmer.
Step 5: Return the cooked beef to the skillet and toss to coat in the curry sauce. Simmer together for 2 minutes until heated through and sauce thickens slightly.
Step 6: Remove from heat and stir in 1/4 cup fresh basil leaves.
Step 7: Serve the curry beef stir fry over cooked jasmine rice with lime wedges on the side for squeezing over.